Description

This cozy Bundt cake brings the beloved snickerdoodle cookie to cake form: moist and buttery, with a cinnamon‑sugar swirl inside and a buttery cinnamon crunch outside.

Ingredients

Cake (makes about one 10‑cup Bundt cake)

2 ½ cups all‑purpose flour
¾ tsp baking powder
¼ tsp baking soda
¾ tsp salt
10 Tbsp (≈ 140 g) unsalted butter, room temperature
1¼ cups granulated sugar
2 large eggs, room temperature
2 tsp vanilla extract
1 cup buttermilk, room temperature

Ribbon (Cinnamon‑Sugar Filling)

¼ cup granulated sugar
¼ cup light brown sugar
½ tsp ground cinnamon

Topping

¼ cup granulated sugar
1 tsp ground cinnamon
2 Tbsp unsalted butter, melted

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Instructions

Preheat oven to 350°F (175°C). Grease and flour a 10-cup Bundt pan.
In a bowl, whisk together the flour, baking powder, baking soda, and salt.
In a large bowl, cream butter and sugar until light and fluffy. Beat in the eggs one at a time. Add vanilla and mix.
Add the dry ingredients to the wet mixture in three parts, alternating with the buttermilk. Mix until just combined.
Pour half the batter into the prepared Bundt pan.
In a small bowl, mix together the granulated sugar, brown sugar, and cinnamon for the ribbon. Sprinkle evenly over the batter in the pan.
Pour the remaining batter over the ribbon layer and smooth the top.
Bake for 40–44 minutes, or until a toothpick inserted comes out clean.
Cool the cake in the pan for 10 minutes, then invert onto a wire rack.
While warm, brush the top with melted butter and sprinkle the cinnamon-sugar topping evenly.

Let cool completely before slicing and serving.

Notes

Be sure to grease every crevice of the Bundt pan well to prevent sticking.

The ribbon layer can be doubled for extra cinnamon flavor

Store cake in an airtight container at room temperature for 2–3 days or refrigerate for longer shelf life.

Prep Time: 15 minutes
Cook Time: 40–44 minutes
Category: Dessert
Method: Baking
Cuisine: American